Caputos Pork Chops With Pear Puree And Blueberries Recipes

CAPUTO'S PORK CHOPS WITH PEAR PUREE AND BLUEBERRIES

Steps:

• Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
• Add 1/2 cup of the wine and cook an additional 10 minutes.
• Remove to a blender and puree.
• Dredge the pork chops in the flour, shaking off excess.
• Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
• Add the remaining wine, blueberries, salt and pepper.
• Cook until heated through, about 2 minutes.
• Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
• Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
• Garnish with the mint chiffonade and serve immediately.

PORK CHOPS WITH PEAR SAUCE

Steps:

• In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
• Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
• Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,